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3.19.2011

As Promised

I wouldn't dare break a promise to you all. Here is the recipe for wonderful, thick, flaky, soft centered cinnamon rolls I had the pleasure of making last weekend. I also made some cookies and coffee cake but neither could stand up to these babies.

So please, go turn on your oven and get our your mixer. You won't regret it - promise ;)

RECIPE:

1/2 cup warm whole milk

1/4 cup sugar

1 1/2 teaspoons active dry yeast

1 large egg plus 1 egg yolk, room temperature

2 1/2 cups bread flour or unbleached all-purpose flour

1/2 teaspoon salt

1 stick unsalted butter, very soft but not melted

1 tablespoon melted unsalted butter

1/2 cup sugar

1/4 cup cinnamon

1. Mix and Kneed the Dough

Combine warm milk and sugar in the bowl of the stand mixer and sprinkle the yeast over the top.

Whisk by hand to blend well. Let the mixture sit for 10 minutes, until the yeast is activated and foamy or bubbling.

Add the egg and yolk and mix by hand until well blended. Stir in the flour and salt with a with a rubber spatula.

Attach the dough hook and knead on low speed for 2 minutes. The dough may look ragged.

Increase the speed to medium and knead for one minute.

With the mixer running, add the soft butter, 1 tablespoon at a time, allowing each addition to blend in before adding the next.

Once all the butter has been added decrease the speed to medium-low and continue to knead for 5-6 minutes, until the dough looks soft and silky.

2. Rise the Dough (First Rise)

Lightly butter or oil a bowl, scrape the dough into the tub, and brush the surface of the dough with a little butter.